101 ways to prepare Kale...

I've been using Kale in my green smoothies. I like it because it doesn't have a strong flavor and it blends well with just about anything. I find that with spinach too.

Lately I've been buying a lot of kale. I've kind of gone...OVERBOARD. It takes up a lot of space in the fridge. I love all the benefits this leafy green gives me, but some day's I'm just not "into" it. Sometimes change is good. Luckily for me, kale is versatile and can be used for many dishes other than smoothies.


Today I bring you....Kale Chips! They are so easy to make and they are really tasty. You can buy them in the health food store for $6.00/100g, or you can make it for pennies at home. They are an excellent, guilt-free substitute for potato chips.

You can season them anyway you like. You can make them as healthy as you like. I have found that you can't really mess this up.

So...if you do not have a food dehydrator (I don't) set your stove to 200. Wash and dry an entire bunch of kale (a bunch is the whole lot with the twist tie on it). Pat dry your kale, and break it into little bits, being sure to remove the stems and hard vein down the middle of the leaf. Break it into little bits just like you are making a salad.

Now comes the seasoning. I wanted to make this very healthy, so I used 3 TBSP of Apple Cider Vinegar, 2 TBSP of Bragg's (it's like a soya sauce) and a generous dash of black pepper. For this part, you could easily toss in 1 TBSP of olive oil, and use lemon and sea salt...you can use anything you like.

You then grab your cookie sheets and lay the mixed kale out on them. Mine took two cookie sheets. Keep your kale in the oven for 2 hours. You could set your stove at a higher temperature, but you risk burning it and losing a lot of nutrients.

Happy eating!

All the best,
Marnie
http://whatsupwithred.blogspot.com